To make the pancake batter, place the milk, egg, flour, sugar and a pinch of salt in a food processor and blend for 1 minute to a smooth consistency. Alternatively, place the flour, sugar and a pinch of salt in a bowl, make a well in the centre and pour in the egg and milk. Stir slowly with a wooden spoon to incorporate the flour until a smooth batter forms. Set the batter aside to rest for 30 minutes.
Heat the oven to a low setting. Grease an 18 cm (7 in) nonstick frying pan with a little oil and heat the pan until it is very hot. Pour in 1-2 ladles of batter and tilt the pan so that it covers the base. Cook for 30-45 seconds until the underside is golden. Turn the pancake over and cook the other side for 1 minute, or until it is set.
Transfer the pancake to a piece of kitchen paper. Repeat the process to make eight pancakes, separating each with a piece of kitchen paper. Wrap the stack of pancakes in foil and place in the oven to keep warm.
To make the filling, melt the butter in a small frying pan over a medium heat. Add the pears and figs, reduce the heat and cover, then simmer for about 10 minutes, or until the pears are tender when tested with a knife.
Stir the cinnamon, cloves, orange zest and soft brown sugar into the fruit and simmer for a further 5 minutes.
Divide the fruit mixture between the warm pancakes. Fold them up and serve two per person, with 1 tablespoon of half-fat crème fraîche or Greek yoghurt, and some maple syrup if desired.
Forget flops with our collection of Pancake videos! We'll show you how to make everything from traditional pancakes to savoury crepes, and more. Watch now!